Köşk Kebabý (Lamb Kebabs with Eggplant)
These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro.
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Cooking tools:
- Dish
- Metal skewer
- Oven
- Baking sheet
- Fork
- Mixing bowl
- Skillet
- Stove
- Serving platter
- Grill
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Slotted spoon
- Tongs
- Pastry brush
- Spoon
- Paper towel
- Refrigerator
Ingredients
- ¾ lb. boneless leg of lamb, cut into ⅔" cubes
- 1½ oz. lamb fat, preferably tail fat, cut into ⅔" cubes
- ¼ cups olive oil
- 1 tsp. coarse salt, plus more to taste
- 5 slender, pale purple eggplants (about 1 ¼ lbs.)
- ¼ cups butter
- 1 large green pepper, cored, seeded, and finely chopped
- 2 medium tomatoes, cored, peeled, and finely chopped
- ⅓ cups lamb stock (see Panfried Lamb Kebabs with Bulgar Pilav, step 1)
- ½ cups cilantro leaves
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